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Beetroot, carrot and blue cheese salad (neil perry)


Simmer carrots, roast beetroots in vinegar and sugar. Cut into wedges and put in bowl with carrots and parsley. Toss in olive oil and red wine vin. Salt and pepper, crumbled blue cheese and grated ginger.

Serves 24

Ingredients

Method

  1. As above description recipe
No Rating

Notes & Tips

It was perfect and delicious on NYE

Recipe Rating

4
Preparation Time: 40M
Cooking Time: 45M

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